When I heard that my Blogger Union family had a special Parmigiano Reggiano event at the Biltmore Culinary Academy, I knew I had to be there. The charming hotel, which is also a national historic landmark is one of my favorite properties in my city. Known for it’s old world charm, the Biltmore showcases Spanish style with Moorish and Italian accents.
In 2009, The Biltmore opened the Culinary Academy. It is the only hotel with a recreational cooking school operating in North America, the institute has a dedicated learning area and fully equipped professional kitchen offering a variety of classes, team building events, workshops, for both adults and children.
The star of the evening was one of my personal faves: Parmigiano Reggiano
Let’s go over some cool facts.
Parmesan cheese is named after the region where it is produced (Parma, Italy).
Like me, Parmesan cheese gets more flavor with age. Whoop, whoop!
If it’s not from the Parma or Reggio area, it is NOT parmesan cheese. Don’t fall for the frauds.
It makes a healthy snack. Parmigiano Reggiano digests easy, the presence of ready to use proteins and lipids, lactose free, rich in calcium, with possible prebiotic and probiotic effect. Compared to other cheese, it’s lower in fat and sodium and higher in vitamins and minerals.
We were greeted with champagne and this lovely spread.
Our gracious chef.
This pic made me laugh. It reminds me of when I was in school back in the day..always socializing.
All of us girls were put into groups of 3-4. My group was with the lovely Lily and Eveline. Our station created Parmiagiano Reggiano & Cilantro Crusted Salmon with Boniato Puree and Grilled Key Lime. Spoiler alert, our dish was amazing and I have the recipe for you all!
Yields: 8 portions
8 ea. 4 oz salmon fillets
1 cup mayonnaise
1/2 cup grated parmigiana reggiano cheese (save some to sprinkle on top)
1/2 cup- chopped cilantro
1 ea key lime (zest and juice)
3 ea cut in 1/2 grilled
Heat oven to 400F
Mix the mayonnaise, parmigiana reggiano cheese, key lime (zest and juice) and chopped cilantro together until well incorporated.
Place the salmon skin side down on a parchment paper lined 1/2 sheet tray (spray with nonstick) then evenly coat the top of each salmon with the mixture, sprinkle with some additional parmigiano reggiano cheese.
Bake in the oven for about 10 to 12 minutes or until slightly firm, they will carry over in temperature.
Serve with boniato puree and grilled key limes.
2 large boniato peeled, sliced and diced
1/2 cup butter
1 cup heavy cream
salt and pepper to taste
place the sweet potatoes in a large pot and fill with water. Bring to boil. Cook until fork tender.
Drain the potatoes and add the butter, heavy cream and whip or smash. Use a mixer to whip. Mix until the potatoes are light and creamy. Adjust seasoning to taste.
I had such a great time with girls and culinary staff.
The salmon was a hit. I can’t get over how perfect it was..I’ve also made the sauce at home. It’s going to be a staple over here.
We got to enjoy the other dishes:
Fried Porchetta & Parmigiano Reggiano Ravioli with Chimichurri Aioli
Parmigiano Reggiano Tarlets filled with Shrimp Scampi
Sage Parmigiano Reggiano Bread Pudding Muffins
Parmigiano Reggiano & Chorizo Hasselback Potatoes
Coconut Parmigiano Reggiano Rice Pudding with grilled Pineapple